Kansas City Sue’s Chicken {Slow Cooker}

INGREDIENTS

• 4-6 boneless, skinless chicken breasts
• 2 tablespoons butter or olive oil
• 1/4 cup ketchup
• 1/2 cup apple cider vinegar
• 1/2 cup granulated sugar
• 1 onion, diced
• 1 tablespoon soy sauce
• 1/2 teaspoon dry mustard
• 1 cup low-sodium beef broth

DIRECTIONS

1. In a large skillet, heat the butter/olive oil. Season the chicken breasts with salt and pepper and cook them for 1-2 minutes on each side, until nicely browned but not cooked all the way through. Remove the chicken to the slow cooker. In a large bowl, combine all the other ingredients. Whisk well. Pour the sauce over the chicken.
2. Cover the crockpot and cook on low for 6 hours. Serve with rice or noodles.

http://www.melskitchencafe.com/kansas-city-sues-chicken-slow-cooker/

Mediterranean Pork with Couscous {Slow Cooker}

INGREDIENTS

• 2 to 2 1/2 pounds boneless pork loin, trimmed of fat (or the equivalent of boneless pork chops)
• 2 tablespoons olive oil
• 3/4 cup chicken broth
• 1/2 tablespoons paprika
• 1/2 tablespoons garlic powder
• 2 1/4 teaspoon dried sage
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried thyme
• 1 teaspoon oregano
• 1 teaspoon basil
• 1-2 cups couscous, prepared according to package directions

DIRECTIONS

1. In a liquid measuring cup combine the oil, broth and spices. Cut small slits with a paring knife into the pork roast (or pork chops). Place the pork in a 4-quart slow cooker and pour the broth/spice mixture over the top of the pork. Cover the slow cooker and cook on low for 7-8 hours until the pork is tender.
2. Remove the pork from the slow cooker and shred into pieces. Return the shredded pork to the slow cooker and toss with the juices/liquid. Serve the meat/juices over couscous.

http://www.melskitchencafe.com/mediterranean-pork-with-couscous-slow-cooker/

Slow-Cooker Sweet Island Pork

This one is from Courtney - I made it with coconut rice (substitute half the water for coconut milk) and we liked pineapple on top of it, better then mango. You could also try adding a chopped green apple.

Ingredients

• 2 pounds of pork tenderloin
• 2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon cinnamon
• 2 tablespoons olive oil
• 1/2 cup water
• 1 cup brown sugar, not packed – just a loose 1 cup (or coconut palm sugar)
• 2 tablespoons chopped garlic
• 1 tablespoon Tabasco sauce

Instructions

1. Combine the salt, pepper, cumin, chili powder, and cinnamon in a small bowl.
2. Rub the spice mixture evenly over the pork tenderloins. Heat the oil over medium high heat in a large skillet. Add the pork and brown on all sides, 4-5 minutes per side.
3. Transfer the pork to the slow cooker. Add the water, brown sugar, garlic, and hot sauce. Combine and cook on low for 4-6 hours.
4. Shred the meat before serving and mix with the sauce. Enjoy!

http://blog.meaningfuleats.com/slow-cooker-sweet-island-pork/

We really like it with tacos!

Ultimate Beef Stroganoff {Slow Cooker}

(Danielle put this over Orzo pasta - which we really liked!)

Ingredients

• 2-3 pounds stew meat (or a 3-pound chuck roast, cubed)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium yellow onion, diced
• ¼ teaspoon garlic salt
• 1 tablespoon Worcestershire sauce
• 1 ½ cups beef broth or stock
• 1 tablespoon ketchup
• 1/3 cup flour
• 6-7 tablespoons apple juice or water
• 4-8 ounces sliced mushrooms
• 1/2 cup light or regular sour cream

Directions

1. Place the stew meat, salt, pepper and onion in the slow cooker. Stir to distribute the seasonings and onion. In a small bowl, combine the garlic salt, Worcestershrie sauce, beef broth and ketchup. Pour over the meat.
2. Cook for 7-9 hours on low or 4-5 hours on high.
3. About 30 minutes before serving, combine the flour and apple juice in a small bowl, whisking vigorously to combine well. The roux should be thick but still pourable so add a tablespoon of apple juice or water at a time to thin, if needed. Pour the flour mixture into the slow cooker, whisking quickly to mix in the roux with the stew meat and juices and to avoid lumps. Add the mushrooms and stir.
4. Cook on high for 30 minutes. Stir in ½ cup sour cream right before serving. Serve over pasta, rice or baked potatoes.

 http://www.melskitchencafe.com/the-ultimate-beef-stroganoff/

Havana Slow Cooker Pork Roast

I made this for Sara for Mother's Day and thought it was worth saving/sharing.

1 onion sliced
3 lbs pork tenderloin
3 tablespoons minced garlic
1/2 cup orange juice
1 orange sliced
3 tablespoons vinegar
3/4 cup lemon juice
1 tablespoon ground cumin
1 tablespoon grill seasoning (I used Montreal Steak)
1 tsp salt
3/4 tsp ground red pepper
3 bay leaves

Basically you just add all of the above to a crock pot and let it cook for 3-4 hours on high. It has a tangy flavor with a little bit of spice. The recipe has a Cuban flavor to it.

Adapted from: http://allrecipes.com/recipe/havana-slow-cooker-pork-tenderloin/

Crock Pot Orange Chicken

Ingredients:
4 or 5 Boneless Skinless Chicken Breasts
1 cup Orange Marmalade
1 cup of BBQ Sauce (I used Sweet Baby Ray’s)
3 Tablespoons of Soy Sauce

Directions:
Place your chicken in the crock pot.
Mix the marmalade, BBQ sauce, and soy sauce together.
Pour over the chicken and cook on low for 6 to 8 hours, or on high for 4 to 5 hours
When it is done cooking, shred the chicken.
Serve over cooked rice.
(I added some red pepper flakes the on the adult plates for a hot kick)
Adapted from Frugal Girls

Read more at http://www.sixsistersstuff.com/2013/07/crock-pot-orange-chicken.html#By4I3FIIb3RSXe0U.99

 Ingredients:
4-5 Chicken Breasts
1 Cup Orange Marmalade
1 Cup BBQ Sauce
3 Tablespoons of Soy Sauce

Directions:
Place the chicken in the crock pot and mix the other ingredients and pour on top.  Cook on low for 6-8 hours or on high for 4-5 hours.  When it is done cooking shred the chicken and serve over hot rice.  You can add red peppers flakes if you like.

http://www.sixsistersstuff.com/2013/07/crock-pot-orange-chicken.html

Ingredients:
4 or 5 Boneless Skinless Chicken Breasts
1 cup Orange Marmalade
1 cup of BBQ Sauce (I used Sweet Baby Ray’s)
3 Tablespoons of Soy Sauce

Read more at http://www.sixsistersstuff.com/2013/07/crock-pot-orange-chicken.html#By4I3FIIb3RSXe0U.99

Ingredients:
4 or 5 Boneless Skinless Chicken Breasts
1 cup Orange Marmalade
1 cup of BBQ Sauce (I used Sweet Baby Ray’s)
3 Tablespoons of Soy Sauce

Directions:
Place your chicken in the crock pot.
Mix the marmalade, BBQ sauce, and soy sauce together.
Pour over the chicken and cook on low for 6 to 8 hours, or on high for 4 to 5 hours
When it is done cooking, shred the chicken.
Serve over cooked rice.
(I added some red pepper flakes the on the adult plates for a hot kick)
Adapted from Frugal Girls

Read more at http://www.sixsistersstuff.com/2013/07/crock-pot-orange-chicken.html#By4I3FIIb3RSXe0U.99

Ingredients:
4 or 5 Boneless Skinless Chicken Breasts
1 cup Orange Marmalade
1 cup of BBQ Sauce (I used Sweet Baby Ray’s)
3 Tablespoons of Soy Sauce

Directions:
Place your chicken in the crock pot.
Mix the marmalade, BBQ sauce, and soy sauce together.
Pour over the chicken and cook on low for 6 to 8 hours, or on high for 4 to 5 hours
When it is done cooking, shred the chicken.
Serve over cooked rice.
(I added some red pepper flakes the on the adult plates for a hot kick)
Adapted from Frugal Girls

Read more at http://www.sixsistersstuff.com/2013/07/crock-pot-orange-chicken.html#By4I3FIIb3RSXe0U.99

Ingredients:
4 or 5 Boneless Skinless Chicken Breasts
1 cup Orange Marmalade
1 cup of BBQ Sauce (I used Sweet Baby Ray’s)
3 Tablespoons of Soy Sauce

Directions:
Place your chicken in the crock pot.
Mix the marmalade, BBQ sauce, and soy sauce together.
Pour over the chicken and cook on low for 6 to 8 hours, or on high for 4 to 5 hours
When it is done cooking, shred the chicken.
Serve over cooked rice.
(I added some red pepper flakes the on the adult plates for a hot kick)
Adapted from Frugal Girls

Read more at http://www.sixsistersstuff.com/2013/07/crock-pot-orange-chicken.html#By4I3FIIb3RSXe0U.99

Crockpot Lasagna Soup

1 lb ground beef (or vegetarian crumble)
3 cups of beef broth (or vegetable broth to make vegetarian)
1 cup of water
4-5 cloves of garlic, minced
1 TB dried parsley
1 TB dried basil
1/2 cup chopped onion
1, 28 oz can of diced tomatoes
1, 6oz can of tomato paste
1 cup V8 (or any vegetable drink)
2 cups uncooked shell pasta
1/4 tsp pepper
1/4 tsp salt
Optional topping- shredded cheese

1. First mix together the can of tomatoes, and tomato paste in crockpot.

2. Next add broth, beef, garlic, parsley, basil, onion, V8 and salt/pepper.

3. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.

4. When 30 minutes are left of cook time, add in the 1 cup of water and noodles. Stir to combine. Put lid back on and continue cooking for 30 minutes.

http://www.familyfreshmeals.com/2012/11/slow-cooker-crockpot-lasagna-soup.html

Crock Pot Lasagna

1 lb. ground beef

29 oz can tomato sauce

8 oz pkg. lasagna noodles, uncooked

4 cups shredded mozzarella cheese

1 1/2 cups cottage cheese

Directions

1. Spray the inside of the crock-pot with cooking spray

2. Brown the ground beef

3. Stir the tomato sauce in with the ground beef

4. Spread 1/4 of the meat sauce on the bottom of the crock-pot

5. Arrange 1/3 of the uncooked noodles over the sauce (I usually break them up so they fit better)

6. Combine the cheeses in a bowl. Spoon 1/3 of the cheeses over the noodles.

7. Repeat these layers twice

8. Top with remaining sauce

9. Cover and cook on low for 4hrs (I've started the crock-pot on high in the morning before I leave for work and then put it on warm when I leave and it's perfect when I get home)

10. Let the lasagna stand in the crock-pot with the lid off for at least 10 minutes

* Variations *

1. Add chopped onion and garlic to the ground beef in step 2

2. Use Italian sausage in place of ground beef or with ground beef

3. Add 1/2 cup grated Parmesan cheese to the cheese mixture. Replace cottage cheese with Ricotta.

4. Add 1/2 cup additional shredded mozzarella cheese to the top of lasagna 5 minutes before serving

Root Beer Pulled Pork

Makes 4-6 servings

2-3 lbs pork roast (picnic, shoulder, butt, boston cuts work the best)
1/2 tsp garlic salt
Pinch pepper
1 onion, sliced
1 (6 oz) can of root beer
1/4 cup ketchup
2 Tbsp tomato paste
1/2 Tbsp lemon juice
1 Tbsp Worcestershire sauce
1 Tbsp honey
1 Tbsp quick cooking tapioca 

1.  Sprinkle pork with garlic salt and pepper.
2.  Place onions in bottom of 3-quart slow cooker. Top with pork.
3. Combine remaining ingredients in small bowl and stir with wire whisk until blended. Pour into slow cooker.
4.  Cover and cook on LOW 8-9 hours or until pork is tender. Remove pork and place on cutting board.  Shred it.
5.  Drain the juices and onions from the slow cooker.  Discard the onions.  Reserve the juices.
6.  Place pork back into the slow cooker add as much juices that you desired back into the pork.  Season to taste.
7.  Serve in tortillas or on toasted buns.

http://www.365daysofcrockpot.com/2009/10/day-250-root-beer-pork.html

Chicken Teriyaki

Ingredients:
1 lbs chicken diced
1 cup chicken broth
1/2 cup teriyaki sauce
1/3 cup brown sugar
3 garlic cloves minced

Directions
1. Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.
2. Add chicken to sauce, and toss to combine.
3. Pour chicken mixture into crock-pot.
4. Cook on low 4-6 hours, or until chicken is cooked through.
5. Serve over hot cooked rice and spoon extra sauce if desired.

(I cooked the chicken in a skillet before adding it and added 2 Tbls of cornstarch to the sauce).

http://www.keyingredient.com

Slow Cooker Chicken Curry

 

Ingredients:
1 medium onion, chopped
3 sweet potatoes, peeled and cut into 1/2 inch cubes
5 garlic cloves 

3 skinless/boneless chicken breasts
1 can (12 oz.) diced tomatoes
2 bay leaves
4 Tbs. curry powder
2 tsp. ground cinnamon
1 1/2 tsp. paprika
1 tsp. ground ginger
1 tsp. sugar
2 cups plain Greek yogurt
1 1/2 cup coconut milk
2 Tbs. lemon juice

Directions:

1. In a large mixing bowl, combine curry, cinnamon, paprika, ginger, sugar, yogurt, coconut milk, and lemon juice.

2. Add sweet potatoes, onion, and garlic cloves to slow cooker.  Place chicken on top of vegetables.  Pour diced tomatoes over chicken.  Add bay leaves.  Pour in sauce.

3. Cook on low heat for 8 hours, or on high for 5 hours.  Serve with Rice or Couscous.  

Serves 6

http://www.catyatescooking.com/2013/02/slow-cooker-chicken-curry.html

White Bean and Chicken Chili

2-3 chicken breasts, cooked and shredded

1 lime squeezed

4 cups chicken broth (you can add more if you want)
1 tsp. garlic chopped
3/4 to 1 tsp. salt
1 tsp. cumin
1 tsp. oregano leaves
1 tsp. basil
1 can green chilies
1 onion chopped
1 can whole corn (not drained)
2 - 15 oz cans white northern beans drained & rinsed

2 Tab. fresh cilantro chopped
1/2 cup sour cream

Combine in crock pot for a couple of hours.   Just before serving add cilantro and 1/2 cup sour cream or let people add their own.

Slow Cooker Paprika Chicken

1 medium onion

4 medium-size new potatoes (about 1 lb.)

2 cups baby carrots

1 cup chicken broth

1 teaspoon minced garlic

1/2 teaspoon dried thyme

1 1/4 teaspoons salt, divided

1/2 teaspoon pepper, divided

1 teaspoon paprika

3 chicken breasts cut into strips 

1. Halve onion lengthwise, and cut into 1/4-inch-thick slices. Cut potatoes into 1/4-inch-thick slices. Place onion in a lightly greased 6-qt. slow cooker; top with potatoes and carrots.

2. Combine broth, next 3 ingredients, 3/4 tsp. salt, and 1/4 tsp. pepper. Pour over vegetables.
3. Combine paprika and remaining 1/2 tsp. salt and 1/4 tsp. pepper; rub over chicken. Arrange chicken on top of vegetables.
4. Cover and cook on HIGH 4 hours or until chicken is done and vegetables are tender.

Adapted from: http://www.myrecipes.com/recipe/chicken-thighs-with-carrots-potatoes-10000001924778/